Arepas Rellenas with Spicy Black Beans and Plantains (Vegan)

**Make the Arepas:** In a large bowl, combine arepa flour, warm water, and salt. Mix with your hands until a dough forms. It should be soft and not sticky. If it's too dry, add a tablespoon of water at a time. If it's too wet, add a tablespoon of arepa flour at a time. Let the dough rest for 5 minutes.

Divide the dough into 8 equal pieces. Roll each piece into a ball, then flatten gently between your palms to form a disc about 1/2-inch thick and 3-4 inches in diameter. Keep the uncooked arepas covered with a damp towel to prevent them from drying out.

Heat a lightly oiled griddle or cast iron pan over medium heat. Cook the arepas for about 5-7 minutes per side, until golden brown and slightly crispy.

Remove the arepas from the pan and let them cool slightly. Using a paring knife, carefully slice each arepa open along one side, creating a pocket for the filling.

**Prepare the Black Beans:** Heat olive oil in a skillet over medium heat. Add diced onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.

Stir in drained and rinsed black beans, cumin, chili powder, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until heated through and the flavors have melded.

**Fry the Plantains:** While the beans are cooking, heat coconut oil in a separate skillet over medium heat. Add plantain slices in a single layer and fry for 2-3 minutes per side, until golden brown and caramelized. Remove from skillet and set aside.

**Assemble the Arepas:** Fill each arepa pocket with a generous spoonful of the spicy black beans, followed by several fried plantain slices.

**Serve:** Serve the stuffed arepas immediately with a dollop of vegan crema on top or on the side.